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Breakfast Rice Pudding

My husband makes this rice pudding quite often for our breakfast. —Sue Draheim
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1-1/3 cups uncooked long grain or basmati rice
  • 1 can (15-1/4 ounces) peach halves, drained
  • 1 cup canned or frozen pitted tart cherries, drained
  • 1 cup heavy whipping cream
  • 1/2 cup packed brown sugar, divided
  • 1/4 cup old-fashioned oats
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted

Directions

  • Cook rice according to package directions.
  • Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish.
  • Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.
TEST KITCHEN TIP This recipe is equally good with fresh blueberries instead of the cherries.
Nutrition Facts
1 cup: 411 calories, 21g fat (12g saturated fat), 56mg cholesterol, 91mg sodium, 54g carbohydrate (26g sugars, 2g fiber), 4g protein.

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